Soup is on the menu here in Phoenix – and not because it’s cold, because it’s certainly been rather warm lately. Today I found myself wearing long sleeves and pants and then questioning my decision when I went to get my kids from school and saw the temp was 71.
Ahh – don’t even begin to tell me the warm weather is already creeping back in – because I’m not too sure I need that just yet.
This past week, we spent time up in Minnesota to help out a few family members. Sure.. it was a little chilly but we enjoyed it, and the kids got to frolic in the snow (more like whine and cry because they had no idea what the white stuff was)…
The trip back was eventful – as always, and led us to stay a night in New Mexico as we tried to capture some ZZzzs in order to make it back safely. I always knew green chile was pretty big in New Mexico – but I never knew it had a permanent spot at the hotel breakfast.
Or, at Subway …
Crazy how that works – right?
I love green chile, in fact, we recently took a trip to the New Mexico Chile Festival in Hatch and came back with the mildest chiles they had, which were still incredibly hot. My husband is Mexican and even he gave me the side eye when I used them to whip up some amazing cornbread.
Do you have an Instant Pot? If not, you should really think about getting one – it’s probably the most amazing appliance we have ever invested in.
We use our Instant Pot to make Green Chile Chicken and freeze for many of our favorite recipes – it’s so handy to have on hand. Then, we go a step further and make beans in our Instant Pot when we have extra time – that way we always have them on hand when we need to. Beans can be used for so many things!
This chili is a hit with our kids – but if you are concerned about it being too spicy, then use canned green chiles in lieu of Hatch green chiles (as Hatch chiles tend to be hotter!)
- 2 C. green chile chicken (see above for link to recipe)
- 2 Tbsp extra virgin olive oil
- 3 hatch green chiles, roasted, seeded & diced or 2 cans of green chiles
- 1 jalapeno, seeds removed and diced
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1/2 tsp chili powder
- 2 tsp cumin
- 1 can corn
- 1/2 C. chopped cilantro
- 2 C. of cooked white beans, drained (see link above for recipe) or 2 cans
- 1 tsp pink himalayan salt
- 3 C. chicken broth
- 2 Tbsp maseca corn flour
- Optional: chopped cilantro, sour cream & additional green chiles for garnish
- In your instant pot, push saute and add the jalapeno, onion, and garlic and saute for 3-4 minutes or until soft.
- Turn the saute feature OFF.
- In your blender, combine 1 C. of the drained beans with 1/2 can of the corn, 2 of the green chiles (or 1 can if you are using canned versus fresh), onion, garlic, jalapeno, cumin, chili powder and salt - blend until a thick paste forms.
- This paste is the base for your chili.
- Pour the blended paste into your instant pot with the chicken broth, remaining cup of beans, remaining corn, and green chile chicken.
- Blend 1/4 C. of the soup with the maseca corn flour to make a thick paste, then add back to the instant pot & stir in until well blended. This is not mandatory, but will add both taste and texture to your chili.
- Put the lid on the instant pot, and turn the knob to seal.
- Place the pot on high (manual) for 5 minutes to allow the flavors to blend.
- At the end of the 5 minutes, allow for a natural release for 10 minutes, then do a quick release.
- Adjust your seasonings as necessary, stir in the 1/2 C. chopped cilantro.
- Ladle into bowls and serve with additional chopped cilantro, sour cream or additional green chiles for garnish.